~serves 4; Paleo, vegan, grain & dairy-free

Prep Time: 5 minutes

Cook Time: 15 minutes

- 1 red bell pepper, rinsed and sliced into thin strips

- 1 orange or yellow bell pepper, rinsed and sliced into thin strips

- 1 green bell pepper, rinsed and sliced into thin strips

- 1 medium-large yellow onion, peeled and sliced into thin strips

- 2 medium zucchini squashes, washed

- 2 TBSPs avocado oil

- 1 TBSPs garlic powder

- 1 teaspoon ground paprika

- ½ teaspoon chili powder (omit if you don’t like spice)

- 1 ½ teaspoons ground cumin

- ½ teaspoon sea salt

- ¼ teaspoon ground pepper

     Start by cutting all the peppers and onion. Next, after washing the zucchini, trim the ends off and cut each zucchini in half at the center. Next, flip the zucchini so that the sliced side is face down on the cutting board and cut each quarter into strips. The strips should be  ¾ - 1  centimeter in width.

    Once, you have prepared the vegetables heat a large skillet over medium-high. Once the skillet is hot, carefully add the avocado oil. Transfer the peppers and onion slices to the pan and sauté the vegetables for 4 minutes over the medium-high heat. Next, turn the burner down to medium-low heat and add the zucchini strips. Sauté and stir everything together. Add the seasonings to the vegetables and continue to stir. Let the vegetables cook for 10-12 minutes depending on the thickness of the strips and how tender you like your vegetables. Be careful not to overcook them, as the zucchini will become soggy if cooked too long.